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LCC bitter

LCC bitter

Standard/Ordinary Bitter • All Grain • 6 gal

kappel

A Yorkshire style bitter

September 17, 2014  06:50pm

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 7.65 lbs Golden Promise Malt;Thomas Fawcett

    Golden Promise Malt;Thomas Fawcett

  • 0.34 lbs British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • 0.085 lbs Amber Malt;Simpsons

    Amber Malt;Simpsons

    A traditional malt for dry biscuity finishes to ales.

  • 0.0425 lbs Crystal 150;Bairds Malt

    Crystal 150;Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • 0.0425 lbs Biscuit Malt;Castle Malting

    Biscuit Malt;Castle Malting

    Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

  • 0.34 lbs Torrified Barley;Gilbertson & Page

    Torrified Barley;Gilbertson & Page

    A whole kernel version of our popular barley flakes. This is a whole kernel grain and will require milling.

  • .8 oz Challenger -8.0 AA% pellets; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 0.5 oz East Kent Goldings -5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings -5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • Wyeast1469-PCWest Yorkshire Ale

    Wyeast1469-PCWest Yorkshire Ale

    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Style (BJCP)

Category: 8 -English Pale Ale

Subcategory: A -Standard/Ordinary Bitter

Range for this Style
Original Gravity: 1.036 1.032 -1.040
Terminal Gravity: 1.009 1.007 -1.011
Color: 8.0 SRM 4 -14
Alcohol: 3.5% ABV 3.2% -3.8%
Bitterness: 31.3 IBU 25 -35

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